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Irresistible Pumpkin Dulce de Leche Cheesecake Recipe

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A rich, creamy cheesecake with the perfect balance of spiced pumpkin and the indulgent sweetness of dulce de leche. The ultimate fall treat for Thanksgiving or cozy autumn gatherings.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup dulce de leche (store-bought or homemade)
  • 1/4 cup heavy cream (to thin out the dulce de leche)
  • Whipped cream (optional, for serving)
  • Chopped pecans (optional, for garnish)

Instructions

  1. Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of your springform pan to form an even layer. Bake for 10 minutes, then set aside to cool.
  2. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and fluffy. Add the sugar and continue mixing until fully combined. Next, mix in the pumpkin puree, vanilla extract, and sour cream. Scrape down the sides of the bowl to ensure everything is well incorporated.
  3. Crack the eggs one at a time, mixing just until blended after each addition. Overmixing can cause cracks in your cheesecake, so keep it gentle. Add the cinnamon, nutmeg, cloves, and salt, and fold them in until evenly distributed.
  4. Pour the filling over the cooled crust in the springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent water seepage and place it in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan.
  5. Transfer the dish to the oven and bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let it cool to room temperature.
  6. Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, or overnight. This allows the flavors to meld and the texture to firm up.
  7. In a small saucepan, gently heat the dulce de leche and heavy cream over low heat, stirring until smooth. Let it cool slightly before pouring over the chilled cheesecake.
  8. Slice the cheesecake and serve with a dollop of whipped cream and a sprinkle of chopped pecans for extra flair.

Notes

[‘Use softened cream cheese and room-temperature eggs for a smooth filling.’, ‘Avoid overmixing the batter to prevent cracks.’, ‘Wrap the springform pan tightly with foil to prevent water seepage during the water bath.’, ‘Cool the cheesecake slowly to avoid cracks.’, ‘Chill overnight for the best flavor and texture.’]

Nutrition

Keywords: Pumpkin, Dulce de Leche, Cheesecake, Fall Dessert, Thanksgiving Dessert, Pumpkin Spice, Autumn Recipe, Holiday Dessert

Find it online: https://hungermind.com/irresistible-pumpkin-dulce-de-leche-cheesecake-recipe/